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vegan schnitzel on a white plate with a squeezed lemon, vegan tzatziki and a green salad

Vegan Schnitzel

Print Recipe
A delicious plant-based version of the traditional German and Austrian dish.
Course Main Course
Cuisine austrian, german
Keyword easy vegan lunch, plant based schnitzel, tofu schnitzel, vegan dinner, vegan meat alternative, vegan meat replacement, vegan schnitzel, vegan substitutes, vegan tofu schnitzel
Prep Time 10 minutes
Cook Time 20 minutes
Servings 4
Calories 239.2
Author carleigh

Equipment

  • 2 shallow bowls
  • Baking Sheet
  • Parchment or silicone sheet
  • cooking spray

Ingredients

Wet batter

  • ½ cup non-dairy milk unsweetened
  • ½ cup chickpea flour aka gram flour
  • 1 tsp salt
  • ½ tsp garlic powder
  • ½ tsp paprika

Instructions

  • Preheat the oven to 400F and line a baking sheet with parchment paper. 
  • Cut four large slices of extra firm tofu, approximately 5 mm in thickness. 
  • In one shallow bowl, mix the wet batter ingredients. In a separate bowl, add the seasoned bread crumbs.
  • Working one tofu slab at a time, dip the "cutlet" into the wet batter, and then coat in the bread crumbs. Transfer to the baking sheet, and repeat until the slabs are used up.
  • Spray with a generous amount of oil for a crispy "skin", and place in the oven for 20 minutes, flipping halfway through.
  • Enjoy with a squeeze of lemon. Best served with lemon Greek potatoes and or our lemon sill salad. 

Nutrition

Calories: 239.2kcal | Carbohydrates: 32.4g | Protein: 15.5g | Fat: 5g | Saturated Fat: 0.9g | Polyunsaturated Fat: 2.5g | Monounsaturated Fat: 1g | Cholesterol: 0.3mg | Sodium: 1065.8mg | Potassium: 388.1mg | Fiber: 3.4g | Sugar: 5.1g | Vitamin A: 199.3IU | Vitamin C: 3.7mg | Calcium: 132.4mg | Iron: 3.5mg